Potensi Antibakteri Ekstrak Kayu Manis (Cinnamomum burmanni Blume) Terhadap Staphylococcus aureus

Muhammad Anugerah Alam Waris, Sigit Tri Ambarwanto

Abstract


Cinnamon (Cinnamomum burmanni Blume) is a plant from the Lauraceae that is often found in society and contains active compounds such as flavonoids, phenolics and terpenoids. This study aims to determine the antibacterial activity of C. burmanni ethanol extract against Staphylococcus aureus. The research design used was laboratory experimental. In this study, C. burmanni ethanol extract was used with extract concentrations of 2% w/v, 4% w/v, and 8% w/v respectively. Antibacterial testing uses the Kirby-Bauer diffusion method. The inhibition zone formed will then be measured using a caliper. The inhibition zone results were analyzed statistically using the SPSS 25. The results showed that C.burmanni ethanol extracts provided the greatest inhibition at a concentration of 8% w/v with an average (mm) 14,27 ± 0,8 which is categorised as strong.

Keywords


Cinnamomum burmanni; Antibacterial; Staphylococcus aureus

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DOI: https://doi.org/10.37311/jsscr.v6i3.28586

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